Balsamic Pork Tenderloin Recipe
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Pork Tenderloin sorta makes me happy. Okay, I lied. This balsamic pork tenderloin really makes me happy.
Let me tell ya why. It just couldn’t get any easier. Seriously.
Probably because it takes all of five minutes of my time to make, leaving my slow cooker to work its magic and make me look like the best cook ever.
Gosh, I love it when that happens.
You just open up a package of pork tenderloins from the grocery store, whisk up some simple ingredients that you have on hand in your pantry, toss it all into the slow cooker, set the timer, and then at supper time your family thinks you hung the moon – or something of grand proportions.
It’s awesome, I think.
Totally 100% awesome.
Or lazy. Or something.
But, whatever it is, I’m totally in love with the result it gives me with this fabulously tender, flavorful, and delicious balsamic pork tenderloin.
If you’ve happened to try my Balsamic Beef recipe that I shared many, many, many months ago, then you’ll realize that this uses the same balsamic mixture that I use with the beef recipe.
Let me tell you something. If you’ve not tried that recipe, you really, really should take care of that right about now! (I’m kidding. Sorta)
Once you’ve cooked your balsamic pork tenderloins, they will literally being falling apart tender. I have to use tongs and a huge slotted spoon to get mine out of my slow cooker!
Once you remove your pork tenderloins, you can spoon over more of the balsamic gravy that has cooked with the pork or you can pour it into a saucepan and cook it until it has reduced by half for a thick, sweet, delicious glaze. Your call.
For these photos, I couldn’t wait on cooking it to reduce. We were starving and I had to get supper on the table immediately!
I’m sure you all have experienced that a time or two in your lives.
Right?
So, pull out that slow cooker and toss this in as soon as humanly possible. I promise you’ll thank me.
Here’s my Balsamic Pork Tenderloin Recipe. You are gonna LOVE it!
Balsamic Pork Tenderloin Recipe
Ingredients
- 1 2-3 pound boneless pork tenderloin
- 1 cup chicken stock or broth, or broth
- ½ cup balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce, or coconut aminos
- 1 tablespoon honey
- ½ teaspoon red pepper flakes
- 2 cloves garlic, chopped
Instructions
- Place pork tenderloin into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over pork and set the timer for your slow cooker. (6-8 hours on Low)
- Once pork tenderloin has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then ladle about ¼ – ½ cup of gravy over pork tenderloin.
- Store remaining gravy in an airtight container in the refrigerator for another use.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Will this recipe work if I add some veggies to the crock pot to cook with it? Or will it make it too watery? Also I’m thinking of adding a little brown sugar to the pork to sweeten it up just a little bit..
Robyn
when the recipe says 1 cup of chicken broth, can we use the Campbell can broth. Will it be too salty?
Absolutely. You can use whatever chicken broth you personally prefer or have available.
Making this right now. We make balsamic chicken quite frequently which is very yummy so Im sure we’ll love this recipe as well!
making this today for company this evening, with all the good reviews it should be a winner.
Cook time say 4 hours but recipe says 6-8. Huh?
Thanks so much for catching that, Jeff. I’ve updated the total cooking time to the accurate timing.
I JUST found this recipe… with only 4 hours until dinner, I’m going to attempt to cook this on HIGH & let you know how it turned out. I hope I don’t ruin it… My in-laws brought back the most amazing Balsamic vinegar from Maine that I have ever had! It’s so delicious, you could pour it into a glass & drink it!! I can’t
wait to try this with the Pork Loin! Thank you for providing this recipe!!
~Gabby
Hi Gaby, I am considering doing the same. Did the 4 hour on high work out ok? Thanks!
can i substitute soy sauce for teriyaki?
I’ve not made that substitution so I’m not able to give you information on the results using it. Sorry.
Awesome recipe…wonderfully tangy and so very good with orzo, peas and fresh parmesian. Didn’t have honey, so used a little maple syrup and a teaspoon of dry mustard and was quite delightful. Planning on making this at deer camp for the boyz! Thank you for your wonderful recipe.
Oh goodness, I bet the maple syrup with dry mustard was wonderful, Mike! I’ll have to give that one a try myself!
Does the entire pork have to be covered with the gravy in order to cook correctly? i may have got a tenderloin that was too big…
It should be fine, RJ.
I bought a pork loin instead of tenderloin. Will this still work with the recipe and will it be tender?
I am making this now. What do people serve it with? Rice?